Burnt Ends Mac & Cheese Poutine


  1. For one portion, load 6 oz of French fries in a service bowl and top with 8 oz of heated Stouffer's White Cheddar Mac & Cheese, 4 oz of heated burnt ends, 2 oz of jalapeno cheese curds, and 1 oz crispy fried onions.
  2. Top poutine with chives and 1 fl oz drizzle of Kansas City style barbecue sauce.


  • 48 oz Braveheart® Black Angus Beef Brisket, burnt ends, heated
  • 24 oz cheese curds, jalapeño
  • 12 tsp chives, fresh, chopped
  • 12 oz onion strings, fried
  • 6 lb Stouffer's® White Cheddar Mac & Cheese, heated
  • 12 fl oz West Creek® BBQ Sauce, Gourmet
  • 72 oz West Creek® French Fries, prepared